Vietnamese Rice Wine Chicken

Ingredients

• 1.5 kg (3.3 lbs) chicken, cut into pieces 1.5 kg (3.3 lbs) chicken, cut into pieces
• 1 cup (240 ml) rice wine 1 cup (240 ml) rice wine
• 3 tablespoons soy sauce 3 tablespoons soy sauce
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 2 tablespoons brown sugar 2 tablespoons brown sugar
• 1 teaspoon five-spice powder 1 teaspoon five-spice powder
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories: 350 kcal / 1465 KJ
• Fat: 15g (Saturated Fat: 3g)
• Carbohydrates: 8g (Sugar: 4g)
• Protein: 45g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the rice wine, soy sauce, minced garlic, grated ginger, brown sugar, five-spice powder, salt, and black pepper. Mix well until the sugar is dissolved.
2. 2.
   Add the chicken pieces to the marinade and toss to coat evenly. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight for best results.
3. 3.
   Heat the vegetable oil in a large skillet or wok over medium-high heat. Remove the chicken from the marinade, reserving the marinade for later use.
4. 4.
   Add the chicken to the skillet and cook until browned on all sides, about 5 minutes.
5. 5.
   Pour the reserved marinade into the skillet and bring to a boil. Reduce the heat to low, cover, and simmer for 30-40 minutes, or until the chicken is cooked through and tender.
6. 6.
   Remove the chicken from the skillet and transfer to a serving platter. Garnish with fresh cilantro.
7. 7.
   Serve the Vietnamese Rice Wine Chicken hot with steamed rice and pickled vegetables on the side.

Treat your ingredients with care...

• Rice wine — Use a good quality rice wine for the best flavor. If you can't find rice wine, you can substitute it with dry sherry or sake.
• Five-spice powder — If you don't have five-spice powder, you can make your own by combining equal parts ground cinnamon, cloves, fennel seeds, star anise, and Sichuan peppercorns.

Tips & Tricks

• For a more intense flavor, marinate the chicken overnight.
• If you prefer a thicker sauce, you can mix 1 tablespoon of cornstarch with 2 tablespoons of water and add it to the simmering sauce.
• Serve the dish with a side of steamed bok choy or stir-fried vegetables for a complete meal.
• Adjust the amount of sugar and salt according to your taste preferences.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Vietnamese Rice Wine Chicken hot with steamed rice and a side of pickled vegetables. Garnish with fresh cilantro for added freshness and aroma.

Presentation advice

Arrange the chicken pieces on a platter, drizzle some of the sauce over them, and garnish with fresh cilantro. Serve the pickled vegetables in a separate bowl for guests to enjoy alongside the chicken.